Chicken Alfredo Lasagna Roll Ups #dinner #comfortfood

I'm continually searching for new, simple, plans to make on occupied weeknights and these Chicken Alfredo Lasagna Roll Ups are as of now at the highest priority on my rundown. These velvety, mushy, lasagna rolls are loaded up with destroyed chicken and ricotta cheddar, and they are topped with smooth Alfredo sauce and a blend of Parmesan and mozzarella cheddar. My entire family cherishes them!

You can make lasagna roll ups any way you like. I've made standard Lasagna Rolls with ground hamburger and curds, and Mini Lasagna Rolls as tidbits for visitors.

The thing I adore most about lasagna move ups is that you can make a major group of them early and after that part them out into individual servings, or keep them together for a family supper, and place them in the cooler until you are prepared to serve them.

I prepare my Chicken Alfredo Lasagna Roll Ups and serve them for supper at that point put the remains in the cooler for one more day. It spares so much time and I adore having the option to destroy out a solitary serving to warmth up for lunch.

Also try our recipe Healthier Chicken Spinach Alfredo

These Chicken Alfredo Lasagna Roll Ups are all of the flavors of classic Chicken Alfredo rolled up into lasagna noodles to make easy lasagna rolls. A simple weeknight dinner recipe that the whole family will love.

INGREDIENTS

10 Lasagna Noodles
3 cups Chicken , cooked and shredded
16 ounces Ricotta Cheese
1 teaspoon Salt
1 teaspoon Italian Seasoning
½ teaspoon Onion powder
½ teaspoon Garlic powder
1.5 cups Alfredo Sauce, jarred
2 cups Mozzarella , shredded
1 cup Parmesan , shredded

INSTRUCTIONS

Bring a pot of water to a boil.
Add lasagna noodles and cook according to package instructions until al dente.
Drain water from the pot and place noodles on a flat surface. (I suggest using a piece of parchment paper).
Preheat oven to 350 degrees F.
In a large bowl combine shredded chicken, ricotta cheese, salt, onion powder, garlic powder, and Italian seasoning.
With the lasagna noodles on a flat surface spread 3 ounces of the chicken mixture on each noodle. Leave 1/3 of the noodle bare.
Top the chicken mixture with 1-2 tablespoons of Alfredo sauce.
Starting at the end of the noodle roll it up, rolling towards the bare end of the noodle.
Add 1/4 cup of Alfredo sauce to the bottom of a casserole dish.
Place each lasagna roll up into the casserole dish.
Pour the remaining Alfredo sauce over the lasagna roll ups.
Top with shredded mozzarella and Parmesan cheese.
Cover dish with aluminum foil and bake for 20 minutes.
After 20 minutes remove the aluminum foil and continue to bake for 10 minutes or until the cheese is melted and bubbling.
Enjoy!